Cooked and sugared red beans (in your preferred size)
1/2 bag (as many as you like)
In a bowl, combine sugar and katakuriko with water.
Then, add hot water a little at a time. Continue working while adding small amounts of hot water until the mixture has the consistency of pancake batter.
Mix in the beans. Heat oil in a pan and cook. Flip over when transparent in color.
They are finished when transparent and slightly golden brown. Enjoy while hot.
Story Behind this Recipe
This is the nostalgic taste of denpun dango. The neighborhood grannies and aunties made these a lot. These were the sweets I had when I was a kid. They are soft and chewy, and lightly sweetened.
If you dump all the hot water at once, the denpun will harden, so add a little at a time like you would when mixing katakuriko with water. The dough will feel stiff when you're working in the hot water, but if you can work in this amount of hot water, they should turn out fine.